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Rogan Josh, Jeera rice and vegetable Agra style (recipe 2025)

Rogan Josh

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Rogan josh casserole.jpg

For 4-6 persons
This is a dish that comes from Kashmir and the original recipe is with lamb. Friends have successfully replaced the lamb with stewing beef, chicken thighs and with tofu and the curry is rich in flavour.
Kashmiri chilli used in this recipe is a mild chilli which has a bright red colour and a roasty flavour without the spicy heat of other chillies.


The Masala Box contains

  • 1 sachet of whole aromatic spices (black cardamon, green cardamoms, cloves, bay leaf, mace)

  • 1 sachet of spice mix for Rogan Josh (Kashmiri chili, coriander, ginger, garlic, fennel, Garam Masala, turmeric)


You will need

  • 800g – 1Kg of lamb chops or any choice of large stewing meat pieces with some fat and bones or chicken thighs. If using tofu, cut into cubes of about 2.5 cm – check notes at each step for the tofu recipe.

  • 250g of shallots

  • 4 tbsp of oil

  • 60-80g of pain yoghurt

  • Salt to taste

Preparation note for Tofu: Marinate Tofu cubes about 15min in the spice mix for Rogan Josh and yoghurt


Step 1
Heat oil and fry shallots in medium heat till slightly brown.
Add lamb chops and aromatic whole spices and allow the meat to golden on all sides.
Note for tofu: Heat oil and fry shallots in medium heat till slightly brown. Add aromatic whole spices and fry till the spice smell good.


Step 2
Mix the Rogan Josh spices with yoghurt into a creamy paste and add 125 ml of water. Add salt to taste.
When the lamb is seared in oil pour the spicy yoghurt mix, cover and cook for a few minutes. Turn pieces regularly in the sauce and allow to cook in slow heat till meat is tender and falls off the bone.
Note for tofu: Add marinated tofu in yoghurt sauce and gently fry for a few minutes. Add 125ml of water and salt to taste and cook in simmering sauce, covered with a lid. Check regularly, gently turning the pieces and cook for about 15 – 20 minutes and the sauce is thick. Remove from heat and
keep the pan covered to let the spices diffuse into the tofu.

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Jeera rice

Jeera means cumin and this is a simple recipe to add flavour to a plain white rice!
The Masala Box contains

  • 250g of Basmati

  • 1 sachet of cumin

  • 1 sachet of cinnamon, cloves and star anis

Note: If you are wary of cumin – you can use half or a fourth of the pack but the steamed cumin withrice has a milder flavour than freshly ground cumin.​

You will need

  • 3 tbsp (about 50g) of ghee, butter or oil

  • Mint or coriander leaves to garnish

  • Salt to taste

Method
Step 1
Wash the rice thoroughly. To do this put the rice in a large bowl and add a lot of water. wash the grains of rice by swirling with a hand. Decant the water and start
again. At each wash the water will be clearer. Do this about 3 times, drain well and set aside.
Prepare 500ml of boiling water in a kettle and keep ready.
Step 2
In a pan heat the ghee or butter or oil and gently fry the cumin, cinnamon, cloves and star anis – the
latter broken into pieces. When the spices smell good add the washed and drained rice. Fry the rice
so the grains are evenly coated with the ghee or oil – about 1-2 minutes.
Step 3
Add 500 ml of hot water and let the rice and water boil in the pan. Add salt to taste, about ½ tsp,
and mix well. Lower the heat and let the boiling subside. Now cover the pan and let the rice cook in

Gentle heat for about 10-15 minutes. Check that all the water has been absorbed by the rice grains
and fluff up the jeera rice with a fork. Garnish with some finely chopped mint or coriander leaves.
Note: If desired, remove the pieces of cinnamon, cloves and star anis before serving.

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Vegetables Agra style

Carrot and pea stir fry Agra style

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The Masala Box contains

  • 1 sachet of mustard seeds

  • 1 sachet of spices for vegetables (turmeric, chili, cumin)

  • 1 sachet of pepper corns

You will need 

  • 500g of carrots 

  • 250g of peas 

  • 1 -2 tbsp oil

  • 1 small red onion 

  • Salt to taste

  • Juice of half a lemon 

  • 1 sprig of mint and coriander 

 
Step 1
Slice the onions 
Chop the carrots into quarters about 1.5cm thick
 
Step 2
In a pan put 1-2 tablespoons of oil. When hot throw in the mustard seeds
and wait till they pop and splutter and flavour the oil. Add onions and stir
fry till translucent.
Step 3
Add carrots, spices for vegetables and salt. Mix well, cover and cook for
about 5 minutes. Check to see if carrots are half cooked, add peas and
cook till done.
Step 4
Pound the pepper and sprinkle over the vegetables. Add the lemon juice
and garnish with chopped mint and/or coriander before serving.

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